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Salmon Fried Rice
The perfect way to use up leftovers in a new way, this salmon fried rice makes for a fragrant dinner or easy lunch. Ready in about 20 minutes this fried rice recipe is comfort food packed with flavor.
Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 4
Calories: 557 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 2 Tablespoons toasted sesame oil or more to taste
- 1 lb sockeye salmon
- 3 Tablespoons butter divided
- 2 medium carrots peeled and diced
- 1 medium white onion diced
- salt and pepper to taste
- 3 cloves garlic minced
- 1 teaspoons fresh ginger minced
- 3 eggs whisked
- 3 cups cooked and chilled rice I prefer jasmine or basmati rice
- ¾ cup frozen green peas thawed
- 3-4 Tablespoons gluten-free soy sauce or coconut aminos or gluten-free tamari sauce
- green onions chopped
Instructions
- Heat 2 tablespoons of sesame oil in a large skillet over medium high heat. Add salmon to the skillet and cook for a few minutes on each side until it reaches 125 F. Transfer to a plate.
- Heat 1 tablespoon of butter in a large skillet over medium-high heat until melted. Add carrots, onion, and season with a generous pinch of salt and freshly ground black pepper. Saute for about 3 – 4 minutes or until the carrots and onion are soft. Add minced garlic and ginger and saute for 30 seconds until fragrant.
- Move the vegetables to one side of the skillet (or set them aside on a plate if your skillet is small), and add an additional 1 tablespoon of butter to the other side of the skillet and stir until melted. Add whisked eggs to the empty side of the skillet and cook until scrambled, stirring occasionally. You don’t want to mix the eggs with the vegetables yet, you want them to be fluffy. When eggs are scrambled, you can mix them with the vegetables in the skillet.
- Add the last 1 tablespoon of butter to the skillet and stir until melted. Immediately add the chilled rice, cooked salmon, green peas, soy sauce, and stir until combined. Continue stirring for an additional 3 minutes to fry the rice.
- Remove from heat. Add the sliced green onions and stir until combined. Serve warm.
Cup of Yum
Notes
- Don’t skimp on the butter as it gives the salmon fried rice its comforting taste.For best results, make sure you use a day-old chilled rice to make sure the dish doesn't turn mushy and every grain retains its fluffiness.
- Cook the salmon until it reaches 125F to ensure that it’s fully cooked through.
- Don’t mix the eggs with the vegetables right away. Give the eggs time to cook and get fluffy first.
Nutrition Information
Calories
557kcal
(28%)
Carbohydrates
45g
(15%)
Protein
34g
(68%)
Fat
26g
(40%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
7g
Monounsaturated Fat
9g
Trans Fat
0.4g
Cholesterol
208mg
(69%)
Sodium
944mg
(39%)
Potassium
889mg
(25%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Vitamin A
5790IU
(116%)
Vitamin C
15mg
(17%)
Calcium
76mg
(8%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 557
% Daily Value*
| Calories | 557kcal | 28% |
| Carbohydrates | 45g | 15% |
| Protein | 34g | 68% |
| Fat | 26g | 40% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 208mg | 69% |
| Sodium | 944mg | 39% |
| Potassium | 889mg | 19% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 5790IU | 116% |
| Vitamin C | 15mg | 17% |
| Calcium | 76mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.